Strawberry Chocolate Chips Cupcake – Bake-Along 2nd Anniversary

May is a month of celebrations, my daughter’s and son’s birthday, Mother’s day and last but not least, Bake-Along anniversary.  Happy 2nd Anniversary to Bake-Along!

I haven’t been baking regularly owing to hectic work schedule, however, I have to set aside some time to bake birthday cakes for both of my teenage children.   Be is turning 15 tomorrow and she mentioned she wanted a strawberry cake on her birthday while Re who will be turning 17 four days after his sister has no special request (boy’s nature).   I was looking for a cupcake recipe to bake for Be to treat her school friends tomorrow, and I’m glad to have found this awesome recipe from Aspiring Baker ‘Enjoy Cupcakes’.

A simple and easy recipe with awesome taste.  Sweetness is just right.

I’m publishing this post for Bake-Along # 44 : Celebration Cupcakes.  This is a blog hop organized by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids.

Strawberry chocolate chips cupcake. pic1

strawberry chocolate chip cupcake. pic2

strawberry chocolate chips cupcake. pic3


Strawberry Chocolate Chips Cupcake

Makes 10-12 cupcakes

Source : with slight modifications from Jessie – Cooking Moments, Evan’s Kitchen Ramblings


120g strawberry, remove stem and slice into half

85ml milk

150g cake flour, sifted

1 tsp baking powder, sifted

75g unsalted butter, softened at room temperature

140g caster sugar

1tsp vanilla extract

1 egg

1/4 cup coarsely cut strawberry

Some chocolate chips


1.  Place cupcake liner in muffin tin.  Preheat oven at 170 degrees C.

2.  Milk mixture : In a blender, blend milk with 120g strawberry until smooth.

3.  Flour mixture : In a mixing bowl, combine cake flour and baking powder.

4.  Butter mixture : In a mixer, beat butter, caster sugar and vanilla extract till light and fluffy.  Add in the egg and beat till well combined.  Scrap down the side whenever is necessary.

5. Add milk mixture and flour mixture  alternatively into butter mixture.   Start and end with flour mixture ( sequence :  flour mixture —>milk mixture —> flour mixture —> milk mixture —> flour mixture ).  Beat well to combine after each addition.

6. Add in cut strawberry and chocolate chips. Stir well to combine ( do not beat ).

7. Pour batter into cup liners to about 80% full.  Bake in the oven at the center rack for about 20 minutes or till cooked.




THB : Banana, Macadamia Nut, and Coconut – coffee cakes

This is the 11th bake from The Home Bakers, an event organized by Joyce of Kitchen Flavours and the recipe was picked by Kit from I-Lost in Austen.  Do drop by Kit’s wonderful blog for the full recipe, at the same time indulge in other awesome recipes she shared.

I made some modifications to the recipe :

  • replaced macadamia nuts with hazelnuts
  • replaced sour cream with yogurt
  • omitted sweetened flaked coconuts
  • added chocolate chips

What I like the most is the delicious scent of cinnamon sugar when the cake was freshly baked and the crunchy texture from the hazelnuts.   The cake to my liking has a texture of  huat kueh (发糕) which is a little dense and moist.


Welcome to The Home Bakers

Banana Cupcake

Another cake made with yogurt from The Yogurt Place. With this I finished up all the complimentary yogurt. I always like to substitute sour cream with yogurt in baking as it’s more readily available. Whenever I do grocery shopping, 4 small tubs of strawberry yogurt is a must buy for Be.  She loves yogurt.  My blogging friend, Amelia from Amelia’s De-ssert has just shared with me that eating yogurt in the morning before breakfast is good for skin complexion.  Thanks to Amelia for the tips.  Hurry, let’s indulge in yogurt.  This is my second time baking this recipe and I must say this is a keeper.  The texture is extremely soft to the touch, moist, light and fluffy.



Source : Adapted from Do What I Like with slight modifications

Makes 11 cupcakes ( may vary according to cupcake size )

Banana Cupcake


225g self-raising flour

1 tsp baking soda

75g butter ( I used salted butter )

30g oil

135g brown sugar

Pinch of salt ( I omitted )

2 eggs

300g mashed banana + 1 tsp lemon juice + 1 tbsp rum

200g plain yogurt ( I used yogurt from The Yogurt Place )

1 tbsp milk


1. Sieve together self raising flour and baking soda.

2. Add milk to yogurt and mix well till smooth.

3. Mash bananas with some lemon juice and rum.

4. Beat butter, oil, sugar and salt ( omit salt if using salted butter )  till light and fluffy.

5. Add in egg one at a time, beat in well before adding the next one.

6. Beat in the mashed banana.

7. Mix in flour alternating with yogurt over two times.

8. Pour batter into cupcake cases  and bake at 180C for 30 minutes or till toothpicks inserted in the center comes out clean.

Green Tea Yogurt Cupcake

This is my second yogurt cake continuing from Blueberry Yogurt Oreo Chiffon Cake. Using the complimentary Green Tea Yogurt from The Yogurt Place to make cupcake this time. To my surprise, my neighbour’s seven years old daughter loved this cupcake.  I thought kids wouldn’t like green tea, at least I know Re & Be are not in favour of that.  The cake texure is soft and moist, somewhat compact yet tender.  Not too sweet and has a mild green tea fragrant. The green tea flavour was present but not distinctive, probably due to the quality of my green tea powder.  On my second batch,  I added extra green tea powder, mixed chocolate chips in the batter and topped with chocolate rice specially for my neighbour’s daughter.

Here’s the first batch

Here’s the second batch


Green Tea Yogurt from Yogurt Place.

Source : Little Corner of Mine

Makes 10 cupcakes using the 6-hole muffin tray ( quantities may vary according to the size )



1-1/2 cup all-purpose flour ( I used plain flour )

2 tsp baking powder

1/4 tsp salt

1 cup caster sugar

1 tsp green tea powder


1 cup plain yogurt ( I used Green Tea Yogurt from Yogurt Place )Hi

3 large eggs, whisk

1 tsp vanilla extract

1/2 cup olive oil


1.  Preheat oven to 350 degrees F ( 180 degrees C ).

2. In a bowl, add in (A).  Whisk to combine.

3. Then, add in (B).  Whisk to mix well.

4.  Scoop batter into cupcake cases until 3/4 full.

5. Bake for 25 minutes or until toothpick inserted in the center comes out clean.

Hakkaido Chiffon Cupcake 北海道牛奶蛋糕

The recipe is ordinary but yields an extraordinary cupcake.  The texture is so cottony soft and silky and you won’t stop at one cuppie.   I baked these yesterday evening for our breakfast this morning, and also brought some to share with my colleagues.  Everyone gave good comments.  I will definitely bake this again.

↑ it rose high while baking

↓ and it shrunk while cooling

Source : with slight modifications from Sonia of Nasi Lemak Lover

(makes 13 cupcakes – vary according to case size )

Hakkaido Chiffon Cupcake


3 egg yolks

20g sugar

35g corn oil

60g milk

70g cake flour

3 egg whites

25g caster sugar

1/2 tsp vanilla extract

Icing sugar for dusting

Fillings :

1 cup whipping cream

1 tsp gelatine powder

3 tbsp water


1. Preheat oven at 170 degrees C.

2. Hand whisk egg yolks and caster sugar till pale in colour.

3. Add in corn oil, milk and vanilla extract,  mix well.

4. Sift in cake flour, stir to combine.

5. Beat in egg whites until frothy, gradually add in caster sugar, beat till soft peak forms.

6. Take 1/3 of egg white mixture from step 5 and mix into egg yolk mixture.  Fold in the remaining egg white mixture.

7. Scoop batter into cupcake cases to 3/4 full.

8. Bake for 20=25 minutes or until cooked.

9. When cooled, piped whipping cream into cupcake and dust with icing sugar. Keep refrigerated.

Fillings :

  • Sprinkle gelatine into the bowl containing 3 tbsp water, stir to mix.  Using double-boil method, heat up the mixture until it dissolves.  Set aside, leave to cool slightly.
  • Beat whipping cream to mousse state ( it shouldn’t drop if you overturn the bowl ),  fold in the gelatine mixture.  Keep refrigerated for use.

A Must Try Chocolate Cupcake

Yes, this is a Must Try!  Soft and light cake texture, chocolatey and not too sweet.   As usual, the use of valrhona cocoa powder brings out the strong chocolate flavour.

Source : Anncoo Journal

Makes 10-12 cupcakes

A Must Try Chocolate Cupcake


100g butter, softened

200g sugar

2 eggs

3/4 tsp vanilla extract

1/2 cup milk (125ml)

1 tsp baking soda

1/2 cup boiling water with 1 tsp Nescafe Classic Instant Coffee powder ( I used 3-1 coffee powder + 1/2 tsp coffee oil, mix well )

190g flour ( I used cake flour )

1/4 tsp salt

3 tsp baking powder

40g cocoa powder ( I used valrhona cocoa powder )


1. Sift flour, salt, baking powder and cocoa powder in bowl. Dissolve baking soda in milk.

2. Cream butter and sugar until light. Add essence and eggs, continue beating.

3. Add in the rest of the ingredients (milk, coffee liquid and flour ingredients), beat till smooth.

4. Spoon batter into greased paper cases to 3/4 full.

5. Bake in a preheated oven at 160C for about 20 mins or until skewer inserted into the center of the cake comes out clean.

6. Leave to cool on rack before icing. ( I omitted icing )

7. Ice with whatever type of icing you prefer or dust lightly with icing sugar. ( I omitted )

Notes (Anncoo Journal ) : I think the best time to consume the cupcakes are to chill first.

Parmesan & Cream Cheese Chocolate Rice Chiffon Cupcake

This is good.  Thumbs up!

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min’s Blog

Source : Min of Min’s blog, with slight modifications.

Makes 12 cupcakes

Parmesan & Cream Cheese Chocolate Rice Chiffon Cupcake

Ingredients A

90g fresh milk ( I used chocolate milk )

60g butter, softened at room temperature

30g cream cheese, softened at room temperature ( I used SCS cream cheese spread )

10g parmesan cheese powder

20g caster sugar

¼ tsp salt

100g cake flour, sifted

80g egg yolk

50g chocolate rice ( not included in original recipe )

Ingredents B

175g egg white

60g caster sugar

10ml lemon juice ( I used ¼ tsp cream of tartar )


1. Follow this sequence to add ingredients in a bowl : milk, butter, sugar, salt, cream cheese, parmesan cheese powder.  Sit the bowl in a pot to double boil.  Mix to combine well.  Remove from heat.

2. Add sifted flour into step 1, quickly mix to combine, then add egg yolk to the mixture. Stir well to combine.

3. Whisk egg whites at low speed until foamy, add in cream of tartar and whisk at medium speed.  Add in sugar in 3 additions and whisk at medium high speed until stiff peak forms ( about 8 minutes using KA mixer).

4. Add 1/3 of egg white mixture into the yolk mixture and fold well

5. Add the remaining egg white mixture and gently fold in together with the chocolate rice until well combine.

6. Pour into cupcake liners, sprinkle some chocolate rice on top, and bake in preheated oven at 170 deg C for 20 minutes.